Cornmeal Crust Pizza

Ah, it feels so good to not be as full as I was at noon. I just took my evening walk with Tiko the dog. Even Cuko the Cat looked like she wanted to come – sitting inside the front gate, so cute! I asked her, but she didn’t come. The moon was almost full, and the air so sweet that if you breathe deeply, you could almost smell it. And, except when there’s an occasional wind, its like this every night. So warm and balmy. Delicious to walk in. I came back, dawdling, not wanting to come inside, telling Tiko we’d sit in the lazy chair until just one bug bite – I’d forgotten to put my insect stuff on. We sat there, and I could see the smoke from the horno, the great log burning, still, after eit hours, and leaving a gentle trail through the chimney.

Here’s the cheeseless, cornmeal crust pizza I made for lunch, and ate it all!  For this recipe and more, don’t forget to subscribe!

Recipe of the Day – Cornmeal Crust Pizza

Ingredients:

Crust:

1 c. cornmeal

1 c. platano (or other gluten-free) flour

1 tsp. salt

1 c. coconut milk

1 c. or more water to make a stiff batter

Toppings:

1 1/4 c. tomato sauce

1/2 zucchini, sliced

6 large basil leaves

2 large green onions, chopped

2 cloves garlic, minced

1 tsp each: oregano, thyme, rosemary

Directions:

For the crust, mix the flours, salt, then add the coconut milk. Slowly add the water until you make a stiff, spreadable dough. Spread on your greased pizza pan or ceramic/stone for pizza. With the back of a spoon, spread the tomato sauce mixed with the herbs. Lay the zucchini and basil leaves on top. Cook in a very hot horno/oven (450 degrees F.) for 6-10 minutes or until edges are crispy and inside is cooked. Turn to make sure each side is browned.

Word of the Day – paseo – a walk

Tip of the Day – Make a pact with yourself to travel by walking, at least once a day. You see things you would never see by car, bike or horse. It’s so beautiful to feel the dirt under under your feet, and hear nothing but your own footstep and the sounds of nature.

For this recipe and more, don’t forget to subscribe!

 

 

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